Recipe in: Sides(Potatoes)

Potato and Sunchoke Gratin

Total time: 70 minutesSunchokes, or Jerusalem artichokes, are the knobby, tan or purplish vegetable that you start seeing in late winter. They have a mild taste, making them very versatile. Peel them with a vegetable peeler. They turn gray quickly, so keep in water if not using immediately.

Ingredients:

2 medium potatoes

2 medium sunchokes (Jerusalem artichokes)

1/2 cup (4oz, 120ml) milk

1/2 cup (2oz, 60gr) shredded cheese I used Gruyère

1/4 cup (1oz, 30gr) Parmesan cheese

butter

pinch of nutmeg

Instructions:

Slice potatoes as thinly as possible with a sharp knife.

Peel and slice sunchokes the same size.

Lightly butter a baking dish large enough to hold the vegetables.

Layer a third of the potatoes, topped with half of the sunchokes.

Pour a third of the milk over the top and sprinkle with half the shredded cheese.

Repeat layers once.

Finish with a final layer of potatoes.

Pour the remaining milk over the top, sprinkle with nutmeg and finish with the Parmesan.

Cover with a lid or foil and bake (400F, 200C) for 60 minutes.

Uncover for the last 10 minutes of baking time.

Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up. Just wrap up the mess and toss.

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?